Lemang

Lemang is a traditional Malay food cooked in a hollowed bamboo stick. Usually prepared for festivities such as Hari Raya Aidilfitri and Hari Raya Aidiladha, lemang is made of glutinous rice and coconut milk, with salt added for taste. Some lemang recipes add corn. Lemang is usually eaten with rendang.



Ingredients:
1kg glutinous rice
3 coconuts (coconut milk)
2 medium bamboo size
salt

Method:
Wash the glutinous rice and toss the water
Roll the banana leaf and insert it into the bamboo.
fill it glutinous rice into the bamboo (make sure not too full)
Put some salt into the coconut milk and pour it into the bamboo.
Place it slighly slanted with the opening facing upwards near a small fire. Keep turning your lemang to cook evenly. It will take about 4 hours to cook.

The most popular lemang stalls are in Kijal.



Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Ketupat Sotong

This popular tea-time dish features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.



Ingredients:
1 tin glutinous rice milk
12 wet squid
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.

Method:
1. Wash cleans the squid.
2. Take out the coconut milk.
3. Waste clean the glutinous rice and cook with the coconut milk until cooked
4. Take small amount from the rice and put into the squid then attach it.
5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.
6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.
7. When the squid cooked, it is ready to be served.


Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)




Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Laksam

A delightful yet simple dish, laksam is prepared using both wheat and rice flours. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk.



Ingredients:
300g fish flesh
150ml coconut milk
4 shallot (grind)
4 clove garlic (grind)
1 lemon grass (grind)
Little ginger (grind)
2 chicken cube
some long bean, bean sprout, cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber (grind)
Cooking oil, salt & white pepper
1 cup rice flour
1 cup cassava

Method:
1. Blend rice flour, cassava, salt and water.
2. Take 1 scoop of the mixture and pour it into aluminium tray. Make sure the dough not to thick. Boil until cooked.
3. Take the aluminium tray out and left it out for a while
4. Roll the dough
5. Repeat step 2 until step 4.

For gravy:
1. Fried the ginger, garlic, and shallot.
2. Then put fish flesh, chicken cube, coconut milk, pepper and salt.
3. Lift and serve.
3. Grind the long bean,cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber

Meal Suggestion:
Cut the dough about 1 cm thick. Put it into a bowl with some grinded vegetables. Then, pour the hot gravy and some shrimp paste spicy dish ("sambal belacan")


Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)




Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Laksa Terengganu

This dish consists of white rice noodle eaten with delicious fish gravy to which coconut milk, tamarind, onions, pounded chilies, shrimp pastes, bean sprout, long beans and cucumbers are added. The locals normally eat laksa using their hands.



Ingredients:
1kg mackerel
1 tsp salt
1 grated coconut with enough water added and squeezed for 1.5 litres coconut milk
1.5kg dried laksa noodles, boiled until just right to the texture or al dente (or use fresh thick rice noodles, scalded in boiling water and well drained)

Ground ingredients (A):
20g (22 pieces) dried chillies, soaked
175g shallots
2cm galangal
1cm fresh turmeric root
20g ground black pepper
3 stalks lemon grass, use the white part only
1cm knob ginger

Ingredients (B):
3–4 pieces dried tamarind skin, if not available substitute with 30g lime juice
8 stalks polygonum leaves (daun kesum)

Seasoning:
1–2 tsp salt or to taste
1 tsp sugar or to taste
tsp monosodium glutamate

Garnish:
1 cucumber, halved and soft centres discarded and shredded
200g bean sprouts, tailed and scalded briefly
1 wild ginger bud (bunga kantan), sliced finely
Some mint leaves
Some basil leaves
5 small limes, halved

Method:
Season fish with salt. Boil 1 litre water in a pot and drop in the fish. Remove the fish when eyes pop out. Flake the fish and leave aside.
Strain the fish stock clean from bones and add ground ingredients (A). Bring to a boil. Lower heat and simmer the gravy for 10 minutes. Add ingredients (B) and pour in the coconut milk. Simmer for another 15–20 minutes, stirring frequently. Adjust seasoning to taste.
To serve, put some thick rice noodles in individual serving dishes and garnish with a little of each garnishing ingredient, then pour the hot fish stock or gravy over.

Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)




Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Che Mek Molek

Kuih Che Mek Molek is made from sweet potatoes and filled with sugar.




Ingredients:
300g sweet potatoes (boiled)
50g plain flour
50g granulated sugar
oil for deep frying
salt to taste

Method:
Scrambble the egg until fine, take the coconut milk. Gula Dissolved gula Melaka with 1 cup of water and then mix it with flour. Stir and filter it so that it will not become lumpy. Slice the pandan leaf and put the clover into the mixture of flour. Stir and filter it. Heat the muffin mould and sweep a little oil. Place muffin mould in a preheated oven with upper and lower heating elements.


Everywhere in this state has sell Akok but the famous place is at Kuala Terengganu "pasar malam" or night market



Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Lompat Tikam

This sweet and cold dessert consists of two main parts, both of which are left to cool to become jelly. This first, a solution of rice flour, is stirred till it is cooked. The second, a mixture of coconut milk and rice flour, is heated until it thickens.

A generous helping of coconut syrup is poured on top of the jellies to complete the dessert. It can be prepared for daily dish or served during special occasion. This tasty food is not only attracted the locals but as well as the outsiders.

Ingredients:
3 small rice flour bag
5 cup water
3 cup coconut milk
3 gula melaka
1 cup sugar
3 pandan leaf
1 spoon salt
1 spoon of edible chalk (kapur makan)

Additional:
3 cup glutious rice
1 tablespoon red colouring
1 cup coconut milk

Method:
Put rice flour, water, pandan leaf and chalk together into wok and knead until integrated.
Cook the mixture on small flames and stir til cooked.
Dish out and leave to cold.
Put coconut milk, rice flour and water in another bowl and leave to cold.
Toss and cook the immersed glutious rice until cooked.

Option:
Put glutinous rice in your pleasure's container and pour some sweets on it.


Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)



Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Otak-Otak

Otak-otak is a fish cake found throughout Malaysia, Singapore and Indonesia. This is one of the speciality of Terengganu besides satar, another fish-based food. Since Terengganu is famous as a fishing state, the fish-based foods that are produced by the people of terengganu are made of fresh fishes to maintain its original taste.

It can be eaten as a snack or with bread or rice as part of a meal. Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.While fish otak-otak is most common, otak-otak is also commonly made with prawns, often resulting in a more textured variety.




Ingredients:
400g ikan merah (red snapper)

(A):
1/2 tsp salt
1 tsp Maggi Ikan Bilis granules
A dash of pepper

(B) Spice, pound together:
3 fresh red chillies, seeded
3 cm lengkuas
2 cm fresh turmeric root
or replace with 1/2 tsp turmeric powder
5 buah keras (candlenuts)
2 stalks serai (lemon grass), sliced thinly
10 shallots
4 cloves garlic

(C):
1 tbsp chilli boh
1 tsp Maggi belacan powder
1/2 tbsp rice f1our
1 tbsp cornflour

Seasoning:
1/2 tsp salt
1 1/2 tsp sugar
Pepper to taste

(D):
1/2 cup pati santan
3 eggs, well beaten
5 limau purut leaves, finely sliced
Daun Kadok leaves (aromatic creepers)
Banana leaves, cut into 20 x 18 cm pieces, softened by steaming or scalding in hot water

Method:
1. Cut fish fillets into thin slices and season with (A) for 15 minutes.

2. Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture.

3. Take 1 piece of banana leaf, place three to four daun kadok in the centre. Put three slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible.

4. Steam the bundles for 10 minutes over rapid boiling water. Serve hot with rice or white bread.


Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)
Alongside Geliga Beach




Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Keropok Lekor

Basically, there are two types of keropok. The first one is a tube-shaped that resembles sausages called "Keropok Lekor" and the second one is the cracker-shaped called "Keropok Keping" (sliced keropok). Keropok Lekor is what Terengganu is famous for.

They are made up of fish, flour and other ingredients. For Keropok Lekor, you can eat it in two ways. Deep fried or boiled. If you don't really like the fishy smell, then better to take the deep fried as sometime the boiled one will have some fishy smell, especially when they are no longer hot. However, some like it boiled as it doesn't require oil to cook.

The Keropok Keping is also made up of larger tube-shaped keropok being sliced into very thin slices. Then they are dried under the sun to make it storagable. Then you need to fried it before consumption. It is nice to be eaten alone or dipping with the local chili sauce.


Ingredients:
1 kg fish (ikan parang or ikan kembong)
500g sago flour
Salt to taste
125ml water
Some ice-cubes
1 or 2 pandan leaves

Method:
Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.
Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.
Dip your hand in the sago flour and roll the dough into a cylindrical shape.
Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.
Wait for it to float and remove with a slotted spoon. Set aside to cool.
Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.


Kuala Kampung Losong
Terengganu 007 Stall (Near Floating Mosque)

Pengadang Baru Weekend Market (Tuesday)
Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Alongside Marang Road
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)
besut Kuala Besut


Sinku Manufacturing Sdn.Bhd
Lot 6166, Chendering
21080 Kuala Terengganu
Telephone No: 09-6170388

Industries Keropok Warisan
1074, Jalan Sek. Keb. Chendering
21080 Kuala Terengganu
Telephone No: 09-6715006, 019-9804006

KY Food Industries (M) Sdn.Bhd
140, Kg. Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6225020, 013-9381258

Warisan Keropok Enterprise
94-E, Kg.Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6251414, 012-9611114

Zan Keropok Losong
173, Kg Losong Haji Su
21000 Kuala Terengganu
012-9848735

Keropok Losong Norai
175-C, kg. Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6226189, 019-9571366

Pak Su Keropok Losong
26-F, Kg Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6228693, 012-9006667

Adnan Enterprise
171, Kg.Losong Haji su
21000 Kuala Terengganu
Telephone No: 09-6241637

Kedai Kita (Pak Cik Din)
Kg. Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6261215, 013-9291215

Abkar Enterprise
No.171-B, Kg. Losong Haji Su
21100 Kuala Terengganu
Telephone No: 09-6315363, 019-9848811

Bilal kasturi Food Industry
1307,Kg Padang Gelong Bilal
Bulit Besa, 21100 Kuala Terengganu
Telephone No: 09-6222549, 013-9903339

170-A, Kg. Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6237754

173, Kg losong Haji Su
21000 Kuala Terengganu
Telephone No: 013-9185682

Salma Adik-beradik
171-A, Kg.Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6313884


Wan Mohd Ariffin Ismail
171-B, Kg Losong Haji Su
21000 Kuala Terengganu
Telephone No: 09-6220906








Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Sata

This dish is cooked-wrapped in a banana leaf over a low-fire barbecue. Fish meat, shallots and ginger are pounded to a paste and wrapped in banana leaf before it is cooked.

Satar is an interesting blend of succulent boneless fish marinated in spices, wrapped in banana leaves and grilled over a flaming charcoal fire. Its sweet taste is tinged with delicate smell of the wrapping, making it a great appetizer and a healthy snack.

Ingredients
1/2 coconut
3 ikan kembung
3 shallot
1 red chilli
1.2cm ginger
banana leaf

Method:
1. Clean the fish thoroughly, discard the bones, roll with coconut,pound, chop or mince the meat finely,
2. Put shallot, red chilli and ginger while roll it again until they mix well.
3. Fill the cone with the mixture and cover the top.
4. Repeat until all done filling the cone.
5. Put the cone on the skewers with bamboo and roast until cook.

Kuala Pengadang Baru Weekend Market (Tuesday)
Terengganu Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Alongside Marang Road
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)
Che Wan Food Stall
Alongside Geliga Beach



Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.

Nasi Dagang

Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.



Ingredients:
300g nasi dagang rice or substitute with 200g
good grade Siamese rice mixed with 100g glutinous rice
1 grated coconut to extract 3/4 cup thick coconut milk
3/4 cup thin coconut milk
1/4 tsp fenugreek seeds ( halba )
2 cloves garlic, sliced finely
3 shallots, sliced finely
2cm young ginger, sliced finely
1/2 tsp salt

Method:
Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked.
Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked.
Serve rice with kari ikan tongkol.

Note:
Nasi dagang is a special type of reddish brown glutinous rice. If it is not available, substitute with Siamese rice and glutinous rice mixture as per recipe.


Kuala Mak Ngah Nasi Dagang restaurant at Cendering
Terengganu From Terengganu City, head towards South to Marang or Kuantan. About 8KM, after the Ibai Bridge, you will see a lot of cars parking at the roadside, especially on Friday. There are 2 famous stalls at the left side.

Pengadang Baru Weekend Market (Tuesday)
Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang Kg. Kelulut Weekend Market (Saturday)
Dungun Kuala Dungun Weekend Market (Thursday)
Kemaman Kerteh (Tuesday), Kemasik (Sunday, Wednesday),Chukai (Tuesday)



Blog ini merupakan blog sementara dimana kami kini sedang mengusahakan laman web easternfocus.com yang sedang dalam pembinaan..Harap maklum.